When I write “flavored,” I mean it, as I have chosen the chiles that impart the most distinct flavors. The raisiny flavor of the pasilla melds with the apricot overtones of the habanero and the earthiness of the New Mexican chile to create a finely-tuned fiery sipping vodka. Of course, use an excellent vodka like Stolichnaya or Absolut. Note: This recipe requires advance preparation.

This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

This easy sweet-hot glaze, developed by fisherman James Perez (formerly the Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.

In this land of the pampas and gauchos, beef is king. And beef is a traditional filling for empanadas that are a very popular appetizer, snack and/or picnic fare in Argentina. This recipe is rather similar to a Puerto Rican picadillo, so substitute pork if you wish.

300 Big & Bold Barbecue & Grilling Recipes

A parrilla is a simple grill in Argentina, but the wonders it can create! As barbecue expert Steven Raichlen noted, “Argentina can be a forbidding place for a vegetarian.” Chimichurri is the sauce most commonly served with beef straight from the parrilla, and there are dozens—if not hundreds—of variations of it, and a debate about whether it should contain chiles. You know which side we favor, and our version of chimichurri contains green ají chiles. Since cattle are so large in Argentina, why not use a huge steak? Serve with grilled sweet potato and poblano chile kabobs, and black beans and rice.